Wednesday, August 3, 2011

Honey-Lemon prawn stir-fry

Recipe - Woman's Weekly

This was a yummy and very filling dinner, although the kids opted for a chicken base not a prawn base, but with all ingredients ready not hard to split and cook two meals.

  • 2/3 cup White rice
  • 2 teaspoons sesame seeds
  • 1.2kg  uncooked king prawns, shelled deveined, tails intact (halve and do 600g chicken if your cooking like me half chicken/half prawn two dishes!! (actually I think it would be nicer without the tails - next time, it looks pretty but eating was a little messy)
  • 2 small brown onions, halved, cut into wedges.
  • 600g Wombok, sliced thinly
  • 2 small carrots, cut into matchsticks
  • 4 tablespoons lemon juice
  • 2 tablespoons honey
  • 4cm piece fresh ginger, grated
  • 4 green onions, sliced thinly.

  1. Cook rice - We like to cook in the microwave, double the quantity of rice and use this measurement for water and then 16 Min's on high (eg 1 cup rice 2 cups water). Drain.
  2. Meanwhile, toast sesame seeds, in heated wok; remove from wok and set aside.
  3. Cook prawns in heated wok and remove.
  4. Stir-fry brown onion, in heated pan, until tender, return prawns to wok with Wombok, carrot, lemon juice, honey and ginger, stir-fry until hot.
  5. Serve with rice and sprinkled sesame seeds and green onions. We also topped ours with bean sprouts!!!

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